Curried butternut squash soup

This soup packs a punch on a cold day with antioxidant-rich roasted veggies combined with anti-inflammatory aromatics and spices.  Incorporating lentils provides energy-driving nutrients and folate to keep your metabolism purring and your brain smiling! Make your own broth for extra bone-building minerals.  Double the recipe and freeze in portion-sized glass containers for a quick lunch or snack.

Curried butternut squash soup
Curried butternut squash soup
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Curried butternut squash soup
Curried butternut squash soup
Print Recipe
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Peel and dice buttercup squash. Sprinkle with spices, olive oil, salt and pepper Roast squash and garlic for 30 minutes at 350 F or until fork tender Rinse lentils and bring to boil in 3 cups of water. Simmer for 20 minutes. Bring chicken stock to boil and then simmer. Add lentils, garlic and squash. Warm through for 5 minutes. Blend and serve. Add 1/4 cup of coconut milk (optional) for a creamier texture.
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